• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • (A):
  • 8 large prawns, trimmed
  • 200g broccoli, cut into florets
  • 10g onions
  • 10g garlic
  • 10g lemon grass
  • 5g dried prawns
  • 5g dried chillies
  • 15g fresh red chillies
  • 10g young ginger
  • 2 kaffir lime leaves
  • 1 stalk curry leaves
  • 2 tbsp oil
  • Seasoning:
  • 1 tsp Lee Kum Kee Premium oyster sauce with dried scallops
  • 1 tsp light soy sauce
  • A few drops dark soy sauce
  • 1/2 tsp chicken stock granules
  • Salt to taste
  • 1/2 tsp sugar
  • B:
  • 8 large prawns
  • 100g carrots, cut into thin slices
  • 1 large black mushroom, soaked and sliced thinly
  • 1 stalk celery, cut into thin slices
  • Young ginger, cut into thin slices
  • 1 tbsp oil
  • 1/2 tsp chopped garlic
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • Seasoning:
  • Pinch of salt and sugar
  • Dash of pepper
  • 1 tsp cornflour
  • Sauce:
  • 1 tbsp light soy sauce
  • 1 tsp chicken stock granules
  • 1/4 tsp sugar
  • 1/2 tsp cornflour
  • 1 tsp sesame oil
  • 1 to 2 tbsp water

Instructions

  1. Shell the prawns, discard the heads but leave the tails intact. Cut a slit on the back of each prawn. Marinate with the seasoning for 10 to 15 minutes.
  2. On each prawn, place a slice of carrot, mushroom, celery and ginger. Roll up. Secure with a toothpick. Steam for 5 to 6 minutes till cooked. Arrange prawns on a platter.
  3. Heat oil in wok, fry garlic till fragrant, add cooking wine then stir in ingredients for sauce. Stir-fry quickly, then pour sauce over arranged prawns.
  4. Arrange both types of prawns to create a harmonious effect on a plate before serving.

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